- Twin Springs Fruit Farm
Fresh Marinara Sauce
3 or 4 pounds of TSFF "Trust" tomatoes 2 Tbs. olive oil
1 medium TSFF Santana onion, chopped fairly fine (about a cup)
2 or more medium *garlic cloves, minced or pressed, at least 10 minutes prior to introducing to the heat
(A few TSFF garlic scapes, it available, chopped fairly fine make a fine alternative)
1/2 tsp. dried oregano
1 Tbs. tomato paste
1/3 cup dry red wine, like Chianti or Merlot
3 Tbs. fresh TSFF Basil leaves, chopped
1 Tbs. extra-virgin olive oil
Salt and freshly ground black pepper
1 lb. pasta, perhaps whole grain, and perhaps fresh
*(A few, three or four, TSFF garlic scapes, if available, chopped fairly fine make a good alternative)
I leave the tomatoes unpeeled and unseeded, for the added nutrition, but, of course, core them at the stem end. Chop fairly coarsely, and strain off the juice into a separate container. Set both tomatoes and juice aside.
Heat olive oil in a large skillet over medium heat, until shimmering. Add onion and cook, stirring occasionally, until softened and golden around the edges, around 8 minutes.
Add garlic and oregano, cooking for about 30 seconds, until the garlic is fragrant.
Add the 1 Tbs. tomato paste, and all but about 1 1/2 cups of the drained tomatoes, increasing the heat to medium-high.
Cook, stirring constantly, until most of the liquid has evaporated and the tomatoes start to stick to the bottom of the pan, and a frond begins to form, 10 - 12 minutes.
Add wine and cook until thick and syrupy, about a minute. Add reserved tomato juice and bring to a simmer; reduce heat to medium and cook, stirring occasionally and loosening any browned bits, until the sauce is thick, about 8 to 10 minutes.
Use an immersion blender, or lacking one, a food processor, adding back the fresh chopped tomatoes, for a short enough period to leave the sauce slightly chunky.
Return sauce to the skillet, adding the basil and extra virgin olive oil. Add salt, pepper, and perhaps a bit of sugar - all to taste.
Cook the pasta and have at it.
Freely adapted from a Cook's Illustrated recipe, from many years ago, and altered for fresh rather than canned tomatoes.